Liang ban rou (twice-cooked pork)

Yield: 6 servings

Measure Ingredient
2½ pounds Fresh bacon or pork belly
6 \N Whole scallions
6 slices Fresh ginger
1 tablespoon Salt
6 \N Scallions
3 tablespoons Peanut oil
2 tablespoons Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1½ tablespoon Chili bean sauce
1 tablespoon Rice wine or dry sherry
1 tablespoon Light soy sauce
2 teaspoons Sugar
1 teaspoon Salt

ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1½ hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin ¼-inch slices. C KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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